Robiola di Roccaverano
Geographical area: the communes of the provinces of Asti and Alessandria, forming a continuous area.
Background: etymologically, this cheese of very ancient origin, as confirmed by references dating back to the medieval period, contains both the Latin name "robium" which refers to the reddish colour of the outside of the curds and the name of the village of Roccaverano in the Asti region where the product originated, made by specific techniques which have been retained in line with established local practices.
Link: as for the natural factors, the particular climatic and soil conditions which affect the characteristics of the fodder used to feed the dairy cows should be borne in mind. As for the human factors, the cheese was historically made in the area and distributed in the markets of the Piedmont region.
Characteristics: The forms weigh 250-400g and have a very thin rind. The paste is white, young and compact, with a distinctive aroma.
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